scholarly journals Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5090
Author(s):  
Oana Viorela Nistor ◽  
Liliana Șeremet (Ceclu) ◽  
Gabriel Dănuț Mocanu ◽  
Vasilica Barbu ◽  
Doina Georgeta Andronoiu ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Raw Materials ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Sour Cherry ◽  
Dry Weight ◽  
Added Value ◽  
Confocal Laser ◽  
Total Phenolic ◽  
Before And After

The importance of bioactive compounds such as betalains and anthocyanins was highlighted in the present study by the valorization of red beetroot and sour cherry as an attempt to develop healthy products. The aim of the study was to obtain and characterize three types of marmalade based on red beetroot, sour cherry and both in 1:1 combination, obtained by heating at 95 °C for 30 min. Changes in total phenolic content, total flavonoids, betalains, anthocyanins and antioxidant activity were evaluated before and after the thermal treatment. Several other analyses such as color, rheological and textural analyses and confocal laser microscopy were performed to provide further information about the quality of the added-value food products. A significant decrease of 34% in betalains content was registered in the red beetroot marmalade due to the chemical changes in bioactives induced by the temperature. A satisfactory ABTS radical scavenging activity of 8.12 ± 0.38 mMol Trolox/g dry weight (dw) was obtained for the red beetroot and sour cherry based marmalade. The gelled structure was validated by the rheological and textural characteristics. The results highlighted the potential use of red beetroot and sour cherry as food raw materials, due to their particular profile of bioactive compounds.

scholarly journals New insights of phenolic compounds from optimized fruit extract of Ficus auriculata

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
M. Shahinuzzaman ◽  
Parul Akhtar ◽  
N. Amin ◽  
Yunus Ahmed ◽  
Farah Hannan Anuar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Fruit Extract ◽  
Optimum Extraction

AbstractIn this study, the extraction conditions extracted maximize amounts of phenolic and bioactive compounds from the fruit extract of Ficus auriculata by using optimized response surface methodology. The antioxidant capacity was evaluated through the assay of radical scavenging ability on DPPH and ABTS as well as reducing power assays on total phenolic content (TPC). For the extraction purpose, the ultrasonic assisted extraction technique was employed. A second-order polynomial model satisfactorily fitted to the experimental findings concerning antioxidant activity (R2 = 0.968, P < 0.0001) and total phenolic content (R2 = 0.961, P < 0.0001), indicating a significant correlation between the experimental and expected value. The highest DPPH radical scavenging activity was achieved 85.20 ± 0.96% at the optimum extraction parameters of 52.5% ethanol (v/v), 40.0 °C temperature, and 22 min extraction time. Alternatively, the highest yield of total phenolic content was found 31.65 ± 0.94 mg GAE/g DF at the optimum extraction conditions. From the LC–ESI–MS profiling of the optimized extract, 18 bioactive compounds were tentatively identified, which may regulate the antioxidant activity of fruits of F. auriculata.

scholarly journals Effect of Addition of Fennel (Foeniculum vulgare L.) on the Quality of Protein Bread

2017 ◽  
Vol 71 (6) ◽  
pp. 509-514 ◽  
Author(s):  
Bouchra Sayed-Ahmad ◽  
Evita Straumīte ◽  
Mārtiņš Šabovics ◽  
Zanda Krūma ◽  
Othmane Merah ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Oil Extraction ◽  
Added Value ◽  
Total Phenolic ◽  
Bread Making ◽  
Foeniculum Vulgare ◽  
Phenolic Concentration

Abstract Fennel (Foeniculum vulgare L.) is an aromatic plant belonging to Apiaceae family widely cultivated elsewhere for its strongly flavoured leaves and seeds. Fennel seeds are of particular interest as a rich source of both vegetable and essential oils with high amounts of valuable components. However, residual cakes after oil extraction were typically considered as byproducts, in the present framework, the potential added value of these cakes was studied. The aim of this study was to investigate the effect of addition of fennel cake and seeds to protein bread quality. In the current research, a single-screw extruder, which is a solvent-free technique, was used for fennel seed oil extraction. For the protein bread making, fennel seed and cake flour in concentrations from 1 to 6% were used. Moisture, colour L*a*b*, hardness, total phenolic concentration, DPPH radical scavenging activity, and nutritional value of protein bread were determined. The addition of fennel cake and seeds had significant (p < 0.05) effect on bread crumb colour and hardness attribute, whereby the bread became darker and harder in texture than the control. Moreover, higher antioxidant activity and total phenolic concentration were observed for both protein breads enriched with fennel cake and seed flour. The overall results showed that addition of fennel cake and seed had beneficial effects on phenolic concentration, antioxidant activity and quality of protein bread. This result suggests also that added value of fennel seeds oil by-products could be increased by their utilisation in bread production.

scholarly journals Development of Antioxidant Rich Herbal Tea Bags

2021 ◽  
Vol 9 (8) ◽  
pp. 2519-2520
Author(s):  
Kumari Pallavi
Keyword(s):  
Raw Materials ◽  
Radical Scavenging Activity ◽  
White Blood Cells ◽  
Radical Scavenging ◽  
Black Pepper ◽  
Cost Evaluation ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Herbal Tea ◽  
Organoleptic Evaluation

Abstract: The present study entitled “Development of antioxidant rich herbal tea bags” was conducted with the objective to develop herbal tea bag using different ingredients, to assess the sensory accessibility and antioxidant content of developed tea bag. Herbal tea is a commonly consumed beverage brewed from the leaves, flowers, seeds, fruits, stems and roots of plants species rather than Camellia sinensis L., which has been widely used for health care and diseases prevention. The main benefit of tea bags is that they add convenience. It’s easy to pop a tea bag into a hot cup of water or to go mug and get on with the rest of the day. Antioxidant rich herbal tea bags were prepared by using four treatments T1 (Giloy 1.5gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm), T2 (Giloy 2.0gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm), T3 (Giloy 2.5gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm) and T4 (Giloy 3.0gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm). Organoleptic evaluation of the prepared product in relation to sensory attributes was carried out using the nine point hedonic scale score card. Antioxidants properties of developed tea bag were analyesd by DPPH Free Radical Scavenging method (Braca et al., 2001) and Total Phenol Content (TPC) by Folin-ciocalteu phenol method (Singleton and Rossi, 1999). All treatments were replicated three times and the data obtained during investigation were statistically analyzed by using analysis of variance (ANOVA) and critical difference (C.D.) techniques. On the basis of sensory acceptability it was found that T3 was scored highest in terms of colour and appearance, consistency, flavor and taste and overall acceptability. DPPH radical scavenging activity and total phenolic content of prepared antioxidant rich herbal tea bags for best treatment T3 was obtained 0.403 percent and 1.00mg/5g (per tea bag). The cost of the antioxidant rich herbal tea bags per 5g (per tea bag) of dry ingredients at the prevailing cost of the raw materials was highest in T1 (Rs. 6.52) followed by T2 (Rs. 6.27), T3 (Rs. 6.04) and T4 (Rs. 5.79). Giloy is recommended for preparation of different types of products to boost immunity and fight against free radicals and also enhances the efficacy of white blood cells and thus help to fight against infections and bacteria causing dangerous diseases. Keywords: Herbal tea, Antioxidant, Organoleptic evaluation, Cost evaluation

scholarly journals Impact of refrigerated storage on the bioactive compounds and antioxidant capacity of two Algerian carrot varieties (Daucus carota L.)

2020 ◽  
Vol 13 (1) ◽  
pp. 5-31
Author(s):  
L. Arkoub-Djermoune ◽  
H. Louaileche ◽  
F. Benmeziane ◽  
K. Madani ◽  
L. Boulekbache-Makhlouf
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Daucus Carota ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Bioactive Compound ◽  
Total Phenolic ◽  
Daucus Carota L

Abstract Carrot (Daucus carota L.) is one of the main root vegetables rich in bioactive compounds with appreciable health-promoting properties, largely consumed in Algeria. In the current study, the storage effect (at 4 °C throughout 12 days) on bioactive compound stability and the antioxidant activity of two Algerian orange carrot varieties (Supermuscade and Touchon) were investigated. Total phenolic content of samples was determined by the Folin–Ciocâlteu method. Antioxidant capacity was determined spectrophotometrically, based on the evaluation of Free Radical Scavenging Activity (FRSA) using DPPH radical and Ferric Reducing Power (FRP). The results showed that the Touchon variety is richer in phenolics, flavonoids, and carotenoids and presents higher antioxidant activity in comparison with the Supermuscade variety. At the end of storage, the bioactive compound content and antiradical activity increased significantly (p < 0.05). Also, an extremely significant correlation (p < 0.001) was observed between the antioxidant contents and the antioxidant capacities of aqueous carrot extracts.

scholarly journals Determination of Flavonoid and Proanthocyanidin Profile of Hungarian Sour Cherry

Molecules ◽  
2018 ◽  
Vol 23 (12) ◽  
pp. 3278 ◽  
Author(s):  
Andrea Nemes ◽  
Erzsébet Szőllősi ◽  
László Stündl ◽  
Attila Biró ◽  
Judit Homoki ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Sour Cherry ◽  
Fresh Fruit ◽  
Water Soluble ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Trolox Equivalent

Hungarian sour cherries (SC) are excellent source of anthocyanin (concentrations (100–300 mg in 100 g fresh fruit) and melatonin (0.15 mg in 100 g fresh fruit), but other flavonoid derivatives also can be isolated by aqueous alcoholic extraction. We have developed a new process for extracting non-extractable procyanidines bound to the membrane, proteins, and fibers. These compounds were seperated with UHPLC-MS methods, and the structure of individual components were identified on the basis of their mass fragmentation spectra. The antioxidant capacity of soluble and non-soluble antioxidants were measured with ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH), trolox equivalent antioxidant capacity (TEAC) assays, and compared to the new measurement methods of water-soluble antioxidant capacity (ACW), lipid-soluble antioxidant capacity (ACL). Furthermore, total phenolic content (TPC) and total procyanidin content (PAC) were determinated. As a result of our investigation, we found that the solvent combination, where in the first step is water–ethanol (1:1), then 100% ethanol were suitable for the extraction of the extractable antioxidants. However, the chemiluminescence method that is based on the elimination of the superoxide radical is more accurate than other colorimetric methods which measure antioxidant capacity.

scholarly journals Quantification of Bioactive Compounds and Evaluation of the Antioxidant Activity of Carissa edulis Valh (Apocynaceae) Leaves

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Sabine Adeline Fanta Yadang ◽  
Germain Taiwe Sotoing ◽  
Katoucha Sidoine Ngatcha Zouakeu ◽  
Muhammad Ahsan Khan ◽  
Gabriel Agbor Agbor ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Hplc Analysis ◽  
Phenolic Content ◽  
Methanolic Extract ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Methanolic Extracts

Carissa edulis is a plant used in the management of oxidative stress and inflammatory related disorders such as malaria, rheumatism inflammation, and cardiovascular diseases. The present study evaluates the total phenolic content, antioxidant capacity (DPPH, ABTS, and FRAP), and the bioactive compounds present in the various extracts of C. edulis (HEC, MEC, AEC, and PC). An HPLC analysis determined the different compounds present in the extracts. High concentration of total phenolic content was observed in aqueous and methanolic extracts more than in the hydroethanolic extract though not significantly different. Flavonoids were higher in the hydroethanolic and methanolic extracts, respectively, with 14.84 mg RE/g extract and 12.02 mg RE/g extract. Tannins were also found in large amounts in the same two extracts with 26.76 mg TAE/g extract and 34.67 mg TEE/g extract. The percentage radical scavenging activity DPPH ranged between 58.63% and 94.67% for aqueous extract and for ABTS between 51.39% and 94.12% for the methanolic extract. The highest FRAP was obtained in the methanolic extract (6.73 g AAE/100 g extract). HPLC analysis revealed the presence of quercetin, rutin, and gallic acid in the different extracts. C. edulis represents a potential source of bioactive components with antioxidant capacity.

scholarly journals Thai Curcuma Species: Antioxidant and Bioactive Compounds

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1219 ◽  
Author(s):  
Supawadee Burapan ◽  
Mihyang Kim ◽  
Yingyong Paisooksantivatana ◽  
Bekir Engin Eser ◽  
Jaehong Han
Keyword(s):  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
High Concentration ◽  
Food Applications

For the functional food applications, antioxidant properties and the bioactive compounds of the 23 Curcuma species commercially cultivated in Thailand were studied. Total phenolic content and DPPH radical scavenging activity were determined. The concentrations of eight bioactive compounds, including curcumin (1), demethoxycurcumin (2), bisdemethoxycurcumin (3), 1,7-diphenyl-(4E,6E)-4,6-heptadien-3-ol (4), germacrone (5), furanodienone (6), zederone (7), and ar-turmerone (8), were determined from the Curcuma by HPLC. While the total phenolic content of C. longa was highest (22.3 ± 2.4 mg GAE/g, mg of gallic acid equivalents), C. Wan Na-Natong exhibited the highest DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical scavenging activity. Twenty-three Curcuma species showed characteristic distributions of the bioactive compounds, which can be utilized for the identification and authentication of the cultivated Curcuma species. C. longa contained the highest content of curcumin (1) (304.9 ± 0.1 mg/g) and C. angustifolia contained the highest content of germacrone (5) (373.9 ± 1.1 mg/g). It was noteworthy that 1,7-diphenyl-(4E,6E)-4,6-heptadien-3-ol (4) was found only from C. comosa at a very high concentration (300.7 ± 1.4 mg/g). It was concluded that Thai Curcuma species have a great potential for the application of functional foods and ingredients.

scholarly journals Antioxidant Capacities of Jujube Fruit Seeds and Peel Pulp

2020 ◽  
Vol 10 (17) ◽  
pp. 6007 ◽  
Author(s):  
Yung-Sheng Lin ◽  
Wen-Shin Lin ◽  
Jing-Wen Tung ◽  
Ya-Chih Cheng ◽  
Min-Yun Chang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Dry Weight ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Jujube Fruit

In this study, the effects of different fruit parts and extraction conditions on the antioxidant properties of jujube (Ziziphus jujuba Mill.) fruit were investigated. Five in vitro antioxidant models and statistical analyses were performed. The results revealed that jujube peel with pulp (peel pulp) exhibited better antioxidant capacity than did seeds. Overall, jujube peel pulp extracted using 50% ethanol at 60 °C exhibited the best antioxidant capacity in terms of 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (0.3 ± 0 mg/mL), 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity (0.5 ± 0 mg/mL), total phenolic content (38.3 ± 0.4 mg gallic acid equivalent per gram dry weight), total flavonoid content (43.8 ± 0.2 mg quercetin equivalent per gram dry weight), and reducing power (41.9 ± 2.2 mg ascorbic acid equivalent per gram dry weight). The results indicated that jujube peel pulp is a more potential natural antioxidant than seeds.

Polyphenols of Rosa L. Leaves Extracts and their Radical Scavenging Activity

2007 ◽  
Vol 62 (1-2) ◽  
pp. 32-38 ◽  
Author(s):  
Renata Nowak ◽  
Urszula Gawlik-Dziki
Keyword(s):  
Antioxidant Activity ◽  
Ellagic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Natural Antioxidants ◽  
Total Phenolic

Antioxidant potential of Rosa L. leaves methanolic extracts was evaluated in vitro using a spectrophotometric method based on measuring the radical scavenging effect on 2,2-diphenyl- 1-picrylhydrazyl (DPPH) radicals. The contents of ellagic acid, quercetin and kaempferol in the extracts from leaves of seventeen rose species were determined using SPE-RPHPLC methods. Additionally, total phenolic content was determined spectrophotometrically according to the Folin-Ciocalteu procedure and calculated as gallic acid equivalents (GAE). Remarkable high antioxidant activity and high total phenolic content (5.7% < GAE < 15.2%), large ellagic acid (EA) content from 9.37 to 19.42 mg/g of dry weight, a quercetin content ranging from 3.68 to 15.81 mg/g of dry weight and kaempferol content from 1.25 to 9.41mg/g of dry weight were found in rose leaves. Significant correlation between EA (r2 = 0.6131), quercetin (r2= 0.5158), total phenolic content (r2= 0.8485) and antioxidant activity was observed. Basing on the studies conducted one may assume that the extracts of rose leaves are a rich source of natural antioxidants and could be used to prevent free-radical-induced deleterious effects.

scholarly journals Roots of Apium graveolens and Petroselinum crispum—Insight into Phenolic Status against Toxicity Level of Trace Elements

Plants ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1785
Author(s):  
Danijela Arsenov ◽  
Milan Župunski ◽  
Slobodanka Pajević ◽  
Ivana Nemeš ◽  
Nataša Simin ◽  
...  
Keyword(s):  
Trace Elements ◽  
Bioactive Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Hazard Index ◽  
Apium Graveolens ◽  
Total Phenolic ◽  
Petroselinum Crispum ◽  
Extrinsic Factors ◽  
Significant Difference

Celery (Appium graveolens L.) and parsley (Petroselinum crispum (Mill.) Fuss) are herbs utilized in the everyday diet as spices and culinary flavorings, often used in the chemical and medicinal industries. Despite the knowing benefits of different plants from the Apiaceae family, their chemical composition is closely associated with various extrinsic factors. Environmental loading with trace elements (TEs) can modify a plant’s metabolic pathways, change bioactive compounds production, cause plant pollution, and consequently provoke human health issues. Therefore, we established this research aiming to unravel the linkage between TEs accumulation and phenolic status in celery and parsley. Higher As, Cd, and Ni levels were observed in celery, which was followed by greater DPPH∙ radical scavenging activity and higher coumarins content. Contrary, parsley accumulated chromium to a greater extent, was richer in flavonoids, apigenin, and its glucosides. No significant difference between species was found in total phenolic contents, where ferulic and chlorogenic acid dominated in both species. A direct relationship between TEs and selected secondary metabolites was proven by the standardized major axis model. Besides abundant bioactive compounds, analyzed plant species showed a moderate hazard index in the children population, since the hazard index was higher than 1. Therefore, future perspectives should be turned towards the production of genotypes with a lower potential for toxic elements accumulation, so the health benefits of plant food will be more prominent.

Sign in / Sign up

Export Citation Format

Share Document